3 tablespoons of olive oil (preferably extra-virgin)
½ to ¾ cup of onions, slivered (one medium yellow onion)
1 tablespoon of garlic, finely chopped, optional, or more to taste
1 28-ounce can of Italian San Marzano plum tomatoes, crushed, or 2 pounds of fresh tomatoes, seeded and chopped
3 leaves of fresh basil
2 teaspoons of dried oregano
salt and freshly ground pepper to taste
In Italy, pizza is often topped with fresh sliced or chopped tomatoes or drained canned plum tomatoes or tomato puree or Passata, which are plum tomatoes from San Marzano, that have been put through a food mill to remove the skins and seeds, instead of cooked tomato sauce. I prefer simmering the tomatoes with 2 to 3 cloves of chopped garlic, fresh basil (3 to 4 leaves), ½ of a teaspoon of dried oregano and salt and pepper to taste.
This recipe is for a simple cooked tomato sauce that you can use over pasta as well as for pizza.
- Heat the oil in a wide, shallow saucepan or skillet, 9 or 10 inches in diameter, to allow the sauce to reduce quickly. Sauté the onion and garlic gently for about 2 minutes until they are translucent. Add the tomatoes and crush with a fork. Add the basil, oregano, salt and pepper and stir.
- Simmer uncovered for about 10 to 15 minutes, stirring occasionally.